How To Brine A Turkey Breast Alton Brown

What Makes This Brined Turkey Breast So Good?

How happy I am that I started brining my turkey, I cannot express. I love this technique so much because:

  • Brined turkey means juicier, more tender meat.
  • It’s sophisticated enough for the holidays but still easy enough for weeknights.
  • Days’ worth of leftovers can be stored, and they work well as protein for meal prep.

How To Brine A Turkey Breast Alton Brown

Double or Triple for Thanksgiving

As previously mentioned, our Thanksgiving table also enjoyed the brined turkey breast. Four 1-pound turkey breasts will comfortably feed four people, plus enough for leftovers for Thanksgiving turkey sandwiches. Just multiply the recipe by two or three, depending on how many people you are feeding.

How to Make – The Steps

Generally speaking, I prepare a turkey breast once a week or more. I am not a fan of deli meats. Making a turkey myself and using the sliced breast for sandwiches is something I would much rather do.

Brine is an additional step in the process, but I assure you it is time well spent. Simply:

  • Mix the sugar and salt in a gallon of water in a big pot or Ziploc bag until they dissolve.
  • Add the fruits, herbs and peppercorns.

How To Brine A Turkey Breast Alton Brown

  • Add the turkey to the brine. Cover the pot. If using a Ziploc bag, place it in a different bowl just in case something leaks.
  • Put the pot in the fridge. Let the turkey sit in the brine for 4-24 hours.
  • Take the turkey out of the brine. Rinse the turkey off and pat dry.
  • Rub butter over the top.
  • Season well with salt and pepper and some fresh rosemary.
  • Bake for 30 to 45 minutes at 400 degrees, or until the temperature on an instant-read thermometer reaches 165 degrees.

How To Brine A Turkey Breast Alton Brown

How to Store Leftovers

Having this turkey on hand makes it perfect for sandwiches, casseroles, or any other weekday meal I decide to make.

Turkey leftovers can last up to four days in the refrigerator if stored in an airtight container. Rewarm in the microwave in 30-second bursts or on the stovetop over medium heat.

To freeze, slice the turkey and place it on a baking sheet covered with plastic wrap and lined with parchment paper. Freeze for one hour. Move to a Ziplock bag, firmly close, mark, and date, then freeze for a maximum of three months.